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chicken shahi korma

chicken shahi korma recipe, shahi murgh

yummy indian kitchen
A rich and creamy chicken gravy cooked in nuts and yogurt.
3.75 from 4 votes
Prep Time 40 mins
Cook Time 40 mins
Course chicken, Curries/Gravies
Cuisine Hyderabadi/Indian
Servings 3
Calories 489 kcal


To marinate the chicken:

  • 500 gms chicken (washed well)
  • salt to taste
  • 1 ½ teaspoon red chili powder
  • ½ tsp turmeric powder
  • 1 teaspoon ginger garlic paste
  • ½ cup yogurt/curd

Other ingredients:

  • 3 tablespoon oil
  • 12 cashew nuts/ kaju
  • 12 almonds/ badam
  • 3 medium size onions, finely sliced ( deep fry these in oil as we need deep fried onions in the curry )
  • ½ teaspoon garam masala powder
  • ½ tsp black pepper corn powder
  • ¼ teaspoon coriander powder
  • 5 mint leaves
  • 2 tablespoon chopped coriander leaves
  • 3 slit green chillies
  • 1 tablespoon lemon extracted juice
  • 2 cups water


To marinate the chicken:

  • Firstly, take a mixing bowl, add the chicken into it.
  • Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, yogurt to the chicken.
  • Mix everything well.
  • Marinate the chicken for 30 minutes.

Making the paste:

  • Add the almonds and cashew nuts to a blending jar, add little water and make a fine paste and keep aside for later use.

Making of the shahi chicken:

  • Take a cooking pot, add oil and heat it.
  • Add the marinated chicken into it and stir well.
  • Roast the chicken for 5-10 minutes on medium flame.
  • Keep stirring in between.
  • Add the blended fine paste of almonds and cashew nuts into the chicken.
  • Mix well.
  • Cook the masala on low heat until oil starts releasing.
  • Add 1 cup of water, add garam masala powder, coriander powder, black pepper powder and mix well.
  • Add mint leaves, coriander leaves, green chillies into the curry and mix.
  • Cook for 15-20 minutes on medium to low heat.
  • Take the deep fried onions, crush them and add into the gravy.
  • Add about a cup of water.
  • Check for salt and add if required as per taste.
  • Mix everything well.
  • Cook for 15 minutes.
  • Switch off the flame and lastly add lemon extracted juice.
  • Mix well.
  • Serve hot with roti, naan or rice.


  • As we add nut paste into the curries, care should be taken while cooking them as the masala burns at the bottom if cooked on high flame.
  • Stirring in between is necessary in order to avoid burning.
  • Instead of crushing the fried onions, one can even make a paste of it to add in place of crushed fried onions.


Nutrition Facts
chicken shahi korma recipe, shahi murgh
Amount Per Serving
Calories 489 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 8g50%
Cholesterol 125mg42%
Sodium 142mg6%
Potassium 335mg10%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Calcium 23mg2%
Vitamin C 3mg4%
Vitamin A 586IU12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.